You may be thinking, ‘Gee, some of those Brussels sprouts look burnt.’
Let me tell you, those crunchy and caramelized bits are the best part. There were more of them, but they were so tempting I picked them off and ate them before I took photos.
It’s a common practice in food photography to undercook food so it maintains a vibrant sheen and looks more appealing. I never do that with my dishes. I’m no food stylist, plus I think it’s helpful for you to know exactly how my food looks when I’m finished cooking it.
Perhaps this isn’t the best strategy for me to use with Brussels sprouts, which could probably use some good PR. My theory is everyone hates them because their moms or dads boiled them to death, so they tasted like mush.
However, when they’re cooked with a tangy, sweet and flavourful sauce like this one, Brussels sprouts are a pleasure to eat.
And your parents were right – they are good for you. Really good for you. They’re a member of the cruciferous family of veggies, which are rich in antioxidants and support our bodies’ detoxification system. Brussels sprouts are particularly high in a compound called glucosinolates, which can activate cancer-fighting processes in our cells.
Sweet deliciousness with added cancer ninjas? Yes, please.
Maple Dijon Roasted Brussels Sprouts
gluten-free, dairy-free, vegan, soy-free, egg-free, five ingredients or less
1 pound Brussels sprouts, trimmed and halved
3 tbsp maple syrup
2 tbsp olive oil
2 tbsp Dijon mustard
1 tbsp rice vinegar
Preheat the oven to 350 degrees F.
Place the halved Brussels sprouts on a large baking sheet or in a large dish.
In a small bowl, whisk the maple syrup, olive oil, mustard and rice vinegar. Pour over the sprouts, and mix well to make sure they’re all covered.
Bake for 40-45 minutes, until they are browned and golden.